Ingredients

4 pork tenderloins
1 tsp. chopped garlic
1 C. olive oil
4 sprigs fresh rosemary
1 Tbsp. cracked black pepper
10 large portobello mushrooms, sliced
6 C. beef broth
1 sprig thyme
2 Tbsp. butter
salt and pepper

Cooking Instructions

Place tenderloin in olive oil with garlic, half the rosemary and cracked pepper. Marinate between four and 24 hours in the fridge. Remove tenderloin and drain. Preheat heavy skillet, sear pork on all sides, add mushrooms and place in shallow roasting pan and bake at 350 degrees for 15-20 minutes. In saucepan, reduce beef stock with herbs to half volume. Season with salt and pepper and whisk in butter. Check seasoning to taste. Remove pork from oven, slice across bias and place slices on a plate. Cover with sauce, then top with mushrooms.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)